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Overhead view of Arroz verde and poblano honey chili chicken

Arroz Verde with Honey Poblano Chili Chicken

The fusion of Latin America, Arroz Verde with Honey Poblano Chili Chicken, will leave you with a pep in your step and a hankering for seconds!

Overhead view of Arroz verde and poblano honey chili chicken

The VERY VERY GREEN Rice

If you haven’t had arroz verde, you’re missing out… This is probably one of the simplest, yet most flavorful rice recipes east of the Pacific. Beyond risotto, this is my family’s favorite style of rice. While I originally considered this delicious green rice to be of Mexican descent, it is actually a multicultural dish.

Spoon of arroz verde with cilantro and poblano honey chicken

What is Arroz Verde?

While doing my research on the background of arroz verde, I realized that Peru, Ecuador, Colombia, and Mexico all have their own versions! Funny enough, yesterday I received the latest Milk Street magazine only to find an Indian green rice made with spinach and ginger called Palak Pulao. So yes, unbeknownst to me, Arroz Verde or Green Rice has quite the cultural footprint!

The Latin American version generally consists of cilantro, parsley, garlic, green onion, poblano/jalapeno peppers, salt, lemon/lime, and olive oil. WIth that said, each recipe is unique in their blends and can contain other complimentary ingredients such as coconut milk, ginger, and spices!

Typically when I make arroz verde, I use it as a simple and delicious side dish. With this Arroz Verde with Honey Poblano Chili Chicken recipe though, I wanted to simplify dinner by making the rice an all-in-one dish. With the addition of the corn and red peppers, I believe I’ve accomplished this. You can eat this rice alone and be completely satisfied! With that said, I’m quite the carnivore and we all know a boy can’t live on rice and veggies alone!

Close up of arroz verde with cilantro on top

The Honey Poblano Chili Chicken/Marinade

This Honey Poblano Chili Chicken is the perfect compliment to arroz verde. The sweet charred, caramelized crust with a bit of heat meld together with the vibrant herby green rice. Realistically, the Honey Poblano Chili recipe isn’t specifically for chicken. It’s also a perfect marinade for pork (both chops and tenderloin)! The trick is to make sure its relatively thick. If your marinade gets too thin, it will dribble off too quickly. When it’s on the thicker side, it’s able to stay on the meat while it cooks for the aforementioned sweet char.

Poblano honey chicken with cilantro plated with arroz verde

How To Serve The Arroz Verde with Honey Poblano Chili Chicken

As discussed above, the rice and chicken are essentially a full meal and do not need anything extra. Accept maybe a bit of the extra green sauce, it’s wonderful on the chicken and even better on some eggs!

If you’re looking for something different, the chicken and rice are great for tacos and with fajitas! You can also serve the arroz verde with a side of pinto or black beans! You do you and enjoy!

Arroz verde green sauce in a bowl with a mexican ceramic spoon

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Bowl of Might and Healthy Fresco Elotes Salad as a Side to Steak Carnitas. Presented on a cutting board as a whole meal.

Mighty and Healthy Fresco Elote Salad– this salad is refreshing, delicious, and would pair well on the side!

Overhead of Authentic Mexican Pork Carnitas Bowl with rice beans cilantro prepared mango

Authentic Mexican Pork Carnitas– not in a chicken mood? These carnitas are absolutely amazing and would be delicious with the arroz verde!

Arroz Verde with Honey Poblano Chili Chicken

4.8 from 4 votes
Course: Dinner, SidesCuisine: Latin American, Mexican, Peruvian
Servings

6

servings
Prep time

2

hours 
Cooking time

40

minutes

The fusion of Latin America, Arroz Verde with Honey Poblano Chili Chicken, will leave you with a pep in your step and a hankering for seconds!

Cook Mode

Keep the screen of your device on

Ingredients

  • Poblano Honey Chicken
  • 3 Lbs Chicken Wings and Thighs (skin on)

  • 1/3 Cup Honey

  • 3 Tbsp Olive Oil

  • 1/2 tsp Cumin, Ground

  • 1 tsp Coriander, Ground

  • 2 tsp Ancho Chili Powder

  • 1+1/2 tsp Lime Zest (Approx. 2 Limes)

  • 1/4 Cup Lime Juice (Approx. 2 Limes)

  • 2 tsp Fresh Garlic, crushed

  • 1/2 Cup Poblano, finely diced

  • 2+1/2 tsp Himalayan Pink Salt

  • 1 Tbsp Tamari (or gf soy sauce)

  • 1 Tbsp Tomato Paste

  • Verde Sauce
  • 1/2 Cup Olive Oil

  • 1/4 Cup Water

  • 1 Pepper Poblano Pepper, deseeded

  • 1 Large Garlic Cloves

  • 2 Onions Green Onions, roots trimmed, rinsed well

  • 1/2 tsp Himalayan Pink Salt

  • 2-4 Tbsp Granulated White Sugar

  • 1/4 Cup Lime Juice

  • 1 Bunch Fresh Cilantro, rinsed with stems on

  • 1/4 Cup Fresh Flat Leaf Parsley, rinsed with stems on

  • Arroz Verde
  • 3 Tbsp Canola Oil

  • 2 Cups Long Grain White Rice

  • 4+1/2 Cups Cups Water, room temp

  • 1+1/2 tsp Himalayan Pink Salt

  • 1+1/2 Cups Verde Sauce (Above)

  • 2 Cups Corn, fresh or frozen

  • 1 Pepper Red Pepper, sliced thinly

Directions

  • Poblano Honey Chicken
  • Combine all ingredients except for the chicken in a medium sized bowl. Mix the ingredients thoroughly, then add the chicken. Refrigerate and let the chicken marinate for 2 plus hours.
  • Once the chicken has marinated (reserve the sauce to baste halfway through), either grill the chicken for approximately 15 minutes on medium heat or bake on a parchment lined baking sheet for 35 to 40 minutes at 425°F. Half way through, flip the chicken and brush on additional poblano honey chili marinade.
  • Let the chicken rest for approximately 10 minutes before slicing or eating.
  • Verde Sauce
  • Place all ingredients in a strong blender or food processor. Blend until all ingredients are smooth and combined. Add additional sugar & salt by taste. If needed, add up to 1/4 Cup more water.
  • Arroz Verde
  • In a medium sized pot, add the Canola Oil and turn the heat to medium/high.
  • Add the rice to the pot and fold the rice into the oil until the grains are individually covered with oil.
  • Pour in the water and salt and mix. Occasionally mix the rice until the water has reached a full boil. Reduce the heat to a very low simmer. Cover the pot with the lid so it’s barely cracked. Cook for approximately 15 minutes or until the water has been fully absorbed by the rice.
  • Remove the rice from the heat and let it cool for 45 minutes.
  • Once cooled, fold in the verde sauce, red peppers, and corn.

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